Grilled Bacon-and-Herb Grit Cakes

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Grilled Bacon-and-Herb Grit Cakes Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Chilling the grits helps them hold their shape and makes them firm enough to cut when grilled.
4 servings (serving size: 2 triangles)


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4 cups hot cooked instant grits
1/2 cup (2 ounces) shredded white cheddar cheese
1 tablespoon minced fresh or 1 teaspoon dried thyme
2 teaspoons chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
3 bacon slices, cooked and crumbled
Cooking spray


Combine first 7 ingredients in a large bowl; stir well. Pour the grits into a 10-inch square baking dish coated with cooking spray, spreading evenly. Cover and chill 1 hour or until completely cool.

Prepare grill.

Invert grits onto a cutting board; cut into 4 squares. Cut each square diagonally into 2 triangles.

Place grits triangles on grill rack coated with cooking spray; grill 5 minutes on each side or until lightly browned and thoroughly heated.

Created date

July 2001

Nutritional Information

Calories 255
Caloriesfromfat 30 %
Fat 8.5 g
Satfat 4 g
Monofat 2.7 g
Polyfat 0.5 g
Protein 9.3 g
Carbohydrate 38.8 g
Fiber 2.4 g
Cholesterol 20 mg
Iron 15.2 mg
Sodium 695 mg
Calcium 123 mg